Pork Tonkatsu

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
  • Salt and freshly ground black pepper
  • Flour for dredging
  • 2 eggs, lightly beaten
  • 2 cups panko (bread crumbs)
  • Vegetable oil for pan frying
  • Shredded Napa cabbage, for serving
  • Lemon wedges, for garnish
  • Tonkatsu sauce, for dipping
  • TURKEY TONKATSU:
  • Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.
Directions
  • Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.

  • Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.

  • Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.


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